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Lemon Shrimp
1/4 cup (60 ml) soy sauce
1/4 cup (60 ml) lemon juice
2 tbsp. (30 ml) sugar
2 tbsp. (30 ml) dry white wine
1/4 tsp. 1.5 ml) ground ginger
1-1/2 lbs. (675 g) raw medium shrimps, peeled and deveined
1/2 cup (125 ml) water
2 tsp. (10 ml) cornstarch
2 tsp. (10 ml) water
Mix soy sauce, lemon juice, sugar, wine and ginger in a bowl. Add shrimps.
Cover bowl and refrigerate at least 30 minutes.
Drain shrimps, reserving 1/2 cup (125 ml) marinade. Arrange shrimps in single
layer on Steaming Trays. Cover and steam 12 to 15 minutes or until shrimps
are pink.
Mix reserved marinade and 1/2 cup (125 ml) water in 1-quart (1 litre)
saucepan. Mix cornstarch in 2 tsp. (10 ml) water; stir into marinade mixture.
Heat to boiling over medium heat, stirring constantly, and boil for 1 minute.
Serve with shrimps and, if desired, hot cooked rice. Garnish with green onion
tops if desired.
Makes 4 servings.
Salmon Steaks With Dill
4 salmon steaks 4 – 5 oz. (110 – 140 g) each
1 tbsp. (15 ml) fresh dill
salt and pepper
lemon wedges
Season salmon steak with salt and pepper. Sprinkle with dill. Place on
Steaming Trays, cover. Steam for approximately 15 minutes. Serve with lemon
wedge.
Makes 4 servings.
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Booklet_TVS682_EN_R.qxd:Salton Booklet 5/16/11 5:01 PM Page 13